Why You’ll Love This Recipe
These potato waffles are easy to make, endlessly customizable, and perfect for using up leftover mashed potatoes. They’re golden and crisp on the outside, soft and cheesy in the middle, and can be topped with anything from sour cream to green onions or even a fried egg. Plus, they’re freezer-friendly and reheat beautifully, making them a great make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mashed potatoes (preferably cold leftovers)
- All-purpose flour
- Shredded cheddar cheese (or a mix of your favorite cheeses)
- Chopped green onions
- Egg
- Salt and pepper
- Garlic powder (optional)
- Butter or oil for greasing the waffle iron
Directions
- Preheat your waffle iron and lightly grease it with butter or oil.
- In a large bowl, combine the mashed potatoes, flour, shredded cheese, green onions, egg, salt, pepper, and garlic powder if using. Mix until well blended and thick enough to hold its shape.
- Scoop a portion of the mixture into the preheated waffle iron and spread it evenly.
- Close the lid and cook for 5–7 minutes, or until the waffles are crisp and golden brown.
- Carefully remove and repeat with the remaining mixture.
- Serve warm with your favorite toppings like sour cream, chives, or a drizzle of hot sauce.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy kick: Add diced jalapeños or a pinch of cayenne pepper to the batter.
- Cheese swap: Try mozzarella, pepper jack, or gouda for a different flavor profile.
- Herb lovers: Mix in fresh herbs like parsley, dill, or chives for extra freshness.
- Loaded veggie: Stir in finely chopped cooked broccoli, spinach, or bell peppers.
- Gluten-free: Substitute flour with a gluten-free blend or potato starch.
Storage/Reheating
Store leftover potato waffles in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a toaster, oven, or air fryer until crisp and warmed through. They can also be frozen for up to 2 months; just reheat directly from frozen without thawing for best texture.
FAQs
How do I keep the waffles from sticking to the iron?
Make sure your waffle iron is well-greased and fully preheated before adding the batter.
Can I use instant mashed potatoes?
Yes, just prepare them according to package directions and let them cool before using.
Can I make these waffles dairy-free?
You can use dairy-free cheese and plant-based butter alternatives with great results.
What toppings go best with these waffles?
Try sour cream, chives, salsa, guacamole, or even a fried egg for extra richness.
Can I make them ahead of time?
Yes, cook them, let them cool, and store them in the fridge or freezer until ready to reheat.
Why are my waffles falling apart?
They may need more flour or time to crisp up in the waffle iron. Let them cook fully before lifting.
Can I bake these instead of using a waffle iron?
Yes, you can bake spoonfuls of the mixture on a greased baking sheet at 400°F (200°C) for 15–20 minutes.
Are these good for meal prep?
Absolutely. Make a batch, freeze them, and reheat throughout the week for quick meals.
Can I add vegetables to the mix?
Yes, finely chopped cooked veggies like broccoli, spinach, or onions work great.
What’s the best cheese to use?
Sharp cheddar gives the strongest flavor, but you can mix it with mozzarella for extra meltiness.
Conclusion
Loaded cheesy potato waffles are an easy, hearty, and delicious way to turn simple ingredients into something special. Crispy, cheesy, and endlessly adaptable, they’re perfect for any meal of the day. Whether you enjoy them plain, topped with fresh herbs, or loaded with your favorite toppings, they’re sure to become a household favorite.
PrintLoaded Cheesy Potato Waffles
These Loaded Cheesy Potato Waffles are crispy on the outside, soft and cheesy on the inside—a comforting, vegetarian-friendly twist on loaded potato waffles without. Perfect for breakfast, brunch, or dinner, they’re quick, customizable, and great for using up leftover mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Side Dish
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mashed potatoes (preferably cold leftovers)
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese (or a mix of cheeses)
- 2 tbsp chopped green onions
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Butter or oil for greasing the waffle iron
Instructions
- Preheat your waffle iron and lightly grease it with butter or oil.
- In a large mixing bowl, combine mashed potatoes, flour, shredded cheese, green onions, egg, salt, pepper, and garlic powder (if using). Mix until the batter is thick and holds its shape.
- Scoop a portion of the mixture into the preheated waffle iron and spread evenly to fill the surface.
- Close the lid and cook for 5–7 minutes, or until the waffles are golden brown and crispy.
- Carefully remove the waffle and repeat with the remaining mixture.
- Serve warm with toppings like sour cream, chives, or hot sauce.
Notes
- Ensure the waffle iron is well-greased and fully preheated to prevent sticking.
- Adjust flour amount slightly if the batter feels too wet or sticky.
- For a gluten-free version, use a gluten-free flour blend or potato starch.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months.
- Reheat in a toaster, oven, or air fryer for best crispness.
Nutrition
- Serving Size: 1 waffle
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
